12 to 15 hot long green chiles (#13 or Sandia hot chiles are best, big Jims can be used in a pinch.

2 tomatillos

1 large onion

4 cloves garlic

1 tablespoon fresh basil, minced

1 tablespoon fresh oregano, minced

1/4 teaspoon ground cominos

1/2 teaspoon vinegar

1/2 cup grated or crumbled asaderos or Jack cheese

Poke one or two holes in each chile and broil ("roast") them. Put the tomatillos on the same pan and broil until the paper-like covering is
browned and the tomatillos are limp. Set aside. Put the chiles into a heavy freezer plastic bag, close it and steam the chiles. When steamed open the
bag, peel the chiles. Remove their stems and chop. Chop the tomatillos, too.

Chop the onion and sauté in vegetable oil. Mince onion and add. Cook until onion is browned.Add the chiles and tomatillos and stir-fry for just a
second. Spoon all into a small baking dish. Top with grated cheese. Bake in a 375 degree oven for 15 minutes or until cheese is melted and toasted.

*When this salsa was young, tomatoes still were acidic. Now tomatoes are bland. The acid in the tomatoes is used to help keep the chile safe despite
sitting around in hot weather. That's why vinegar, lime or lemon juice is added to all salsas. Before we learned this, families died of food
poisoning from eating home prepared tomatoes and chile salsas.